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11
Nonlinear Control of a Single Phase Unity Power Factor Rectifier: Design, Analysis, and Experimental Results
Nonlinear Control of a Single Phase Unity Power Factor Rectifier: Design, Analysis, and Experimental Results
Vishnu Murahari Rao, | Institute of Electrical and Electronics Engineers | 2008 ,
12
Perceptions and use of electronic media: Testing the relationship between organizational interpretation differences and media richness
Perceptions and use of electronic media: Testing the relationship between organizational interpretation differences and media richness
M. Kishi, | North-Holland | 2008 ,
13
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Jong-Kyung Lee, | 한국식품과학회 | 2006 ,
14
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Conditions at Various Temperatures
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Conditions at Various Temperatures
Candace N. Burnette, | 한국식품과학회 | 2004 ,
15
Properties of Potato Starch and Soy Protein Isolate Gels Containing Emulsified Oil Droplets
Properties of Potato Starch and Soy Protein Isolate Gels Containing Emulsified Oil Droplets
Kyung-Hee Kim, | 한국식품과학회 | 2000 ,
16
Survival of Campylobacter jejuni during Refrigerated and Frozen Storage on Sterile Ground Chicken Breast Patties Prewashed with Salt and Phosphates Solutions
Survival of Campylobacter jejuni during Refrigerated and Frozen Storage on Sterile Ground Chicken Breast Patties Prewashed with Salt and Phosphates Solutions
Ki Sun Yoon, | 한국식품과학회 | 2002 ,
17
Reconciling Two Rival Views of Metaphor Comprehension
Reconciling Two Rival Views of Metaphor Comprehension
Ki Soo Kim, | 한국어학회 | 2002 ,
18
Optimization of Hydrolysis and Extraction Conditions for Isoflavones in Defatted Soybean Meal
Optimization of Hydrolysis and Extraction Conditions for Isoflavones in Defatted Soybean Meal
Ki-Suk Jeon, | 한국식품과학회 | 1999 ,
19
Reduced-Fat Frankfurters with Varying Types of Meat and Fat
Reduced-Fat Frankfurters with Varying Types of Meat and Fat
Ki-Soon Rhee, | 한국식품영양과학회 | 2000 ,
20
Extrusion Puffing of Pork Meat-Defatted Soy Flour-Corn Starch Blends to Produce Snack-like Products
Extrusion Puffing of Pork Meat-Defatted Soy Flour-Corn Starch Blends to Produce Snack-like Products
J.Jamora Jennifer, | 한국식품영양과학회 | 2001 ,
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